Mushroom Madness and Grown Up Green Grilled Cheese

Something came over me yesterday, and I was SO in the mood for some comfort food. Here are two really simple grown up versions of classic comfort foods. This one goes out to my dear friend who did an awesome job yesterday giving birth to a beautiful baby girl, and who I know would love both of these dishes. You know who you are (but you’re probably way too tired and busy to be reading this)! Enjoy!

Grown up Green Grilled Cheese

This one doesn’t really require a recipe- I just bought some lower calorie white bread (about 75 calories per slice) and topped it with a really small amount of pesto (like maybe 1/4 tsp spread across one slice), a slice of low fat havarti, a few slices of avocado, some crumbled goat’s cheese, and baby spinach.

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I grilled them on medium-low heat in a frying pan lightly sprayed with oil, and served it with this really yummy mushroom soup (recipe below). Grown up grilled cheese rocks!

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Easy Mushroom Soup

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**Note: The beauty and simplicity of this recipe is that it’s really not exact, so the measurements listed below are rough estimates. I didn’t want to make too much extra, so this soup yielded about 6 bowls. You can easily double or adjust the ingredients otherwise to make it larger. I used only two kinds of mushrooms (my grocery store was very under stocked yesterday!) but it would be even better with a larger variety.

10-12 white mushrooms, sliced
2-3 medium sized portobello mushrooms, sliced
1 medium sized yellow onion, diced
1 tbsp olive oil
About 4-5 cups of vegetable or mushroom consomme (I used Osem mushroom soup powder)
2 cubes of frozen parsley (and any other spices you may like)
salt and pepper to taste
1/2 tsp truffle oil (optional)
table cream to taste (optional)

  1. Heat olive oil in a pot. Add in diced onions, and cook until transparent.
  2. Add in sliced mushrooms, and cook until soft and juices begin to run out, about 7-8 minutes. Simmer slightly longer if needed to allow the juices to accumulate.
  3. Add in the consomme to fully cover the mushrooms and onions- be sure not to add too much, you can always add more in later but if you put in too much, the soup will be watery.
  4. Let cook on a medium heat, uncovered for about half an hour.
  5. Once the soup has reduced a little, either carefully transfer to a blender, or use a handblender in the pot, and puree to your liking (does not have to be entirely smooth!).
  6. Add in the truffle oil and salt and pepper if you’re using, and stir to mix thoroughly. If you’re adding in any cream (totally unnecessary!) you can add it in now and mix through.

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